Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 237 +
Ingredients
88⅞ large eggs 6665⅝ g sugar, caster 3555 ml double cream 2221⅞ g butter, cubed 296¼ g poppy seeds 88⅞ lemons, zested 5036¼ g flour, plain 37 tsp baking powder 7⅖ tsp salt 2962½ g icing sugar 88⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 88⅞ large eggs and 6665⅝ g sugar, caster until pale and frothy (2 mins) Add 3555 ml double cream and whisk 2 mins Melt 2221⅞ g butter, cubed in a small saucepan Add 296¼ g poppy seeds and 88⅞ lemons, zested and set aside Sift 5036¼ g flour, plain, 37 tsp baking powder and 7⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2962½ g icing sugar and 88⅞ tbsp lemon juice and pour over hot cake Leave for 30 minutes before removing from the tin Eat at room temperature
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